I love a good cup of corner-deli coffee, where they fix up the cream and sugar for you like at a New York bodega. Which is why I first fell for Henry's Deli, located on the ground floor of the building where I work and about the size of a microwave. But this teeny tiny store selling cigs and sodas also offers another San Francisco treat: the exceptional corner-store sandwich.
A few co-workers told me to try Henry's sandwiches, prepared much the way you would at home (Orowheat bread, toaster and microwave, no counter space) with prices to match. Usually on the rare days I venture out for lunch, I like to actually leave the building. That is, until a recent busy, rainy day, when I stopped in for Henry's veggie burger.
Curious about why it deserves a post?
Ever since I discovered beets beyond the can, my eyes widen at any mention of fresh beets on a menu. When SF Weekly named the Plant Burger one of its 10 best sandwiches in San Fran, I wanted one immediately. Served at the Plant Cafe Organic, the housemade veggie burger combines lentils, mushrooms, beets, cashews, and bulgur.
With so many ingredients, I expected the burger to pack more flavor punch. Still, the patty was moist and delicious and very, very filling. The bun was just OK; next time I would opt for the sliced wheat. At $10, neither this nor the other menu items are cheap, but the ingredients are topnotch — the salad really outdid its side salad status — and the setting is cute.
I wouldn't say the Plant Burger is one of the best sandwiches in the city, but I'd definitely go back to the Plant Cafe and order something else. The menu was full of things I wanted to eat. Dare I say, my friend Ann's Tikka Wrap with chicken beat out my beet burger, and we vowed to meet again for more.
No samosas were used in the making of these sandwiches, but the essence of the Indian appetizer came through in the yumminess. We started with Vegetable Masala Burgers and country-white rolls from Trader Joe's, then added tomatoes, sauteed onions, and avocado.
Made with potatoes and Indian spices, the patties tasted just like samosa filling, while the bread provided the crusty vehicle. Some sprouts and Dijon turned it into a handy package. If only we'd had some chutney.
I think waffle sandwiches are divine, and at least one member of the Wu-Tang clan agrees.
In a recent interview with Time Out New York, rapper the RZA describes his signature burger, which sounds remarkably similar to my recent waffle creation:
A RZA burger is a veggie patty with a fried egg, cheese, lettuce, pickles and all that, smashed between two delicious waffles. Spread mustard and mayo on it with a little butter and put that shit together. Trust me, son, that shit needs to be in stores.
The blogger behind Eudaimonia recently re-created the recipe, pictured above, with a garden burger, a fried egg, cheese, caramelized onions, and a leftover chile relleño from Chevy’s. My mouth is watering, making me think I've been remiss is not putting veggie burgers on waffles. The leftover chile relleño is similarly brilliant. Would you eat it?
Anyone who thinks veggie burgers are for wussies hasn't tried one of my favorite weekend improvs: the veggie burger patty melt. We cook Gardenburgers or Dr. Praeger's California burgers in the broiler, at the end adding whatever decadent cheese we happen to have in the fridge and melting it over the patty to serve on toasted bread.
This time, Andrew constructed a decadent melt with expensive, very blue cheese, plus heirloom tomatoes, romaine lettuce, and dijon mustard. I had a bite, resulting in serious sandwich envy.
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